03 Feb Joel Castanyé, avant–guarde chef with traditional roots
A passionate worker, lover of cooking and always ready to innovate. These are just a few adjectives that describe Joel Castanyé, chef and co-owner of La Boscana restaurant and the Resquitx. He is the youngest of the three brothers Castanyé. They are all dedicated to the world of gastronomy, following the footsteps of their mother, Daniel Roser, who laid the foundations for such ambitious projects with her deceased husband, Mariano Castanyé. His trade-mark is the art of a good avant-guarde cuisine with traditional roots.
Born in Mollerusa, in Pla d’Urgell, Joel Castanyé was aware since he was a child that his future and his passion would have lead him to the kitchen, following the footsteps of his family. Until he was 9 years old he lived above the restaurant Resquitx, owned by his parents. He started his studies at the Hospitality and Tourism School of Lleida and later he studied Hotel Management in San Pol de Mar in Barcelona. He completed his studies attending courses related to the restoration and some stages alongside great figures in the world of gastronomy among which: Jean Louis Neichel (Barcelona, 1998) – who just a few weeks ago was invited to visit La Boscana-; Cavier Pellicer (Barcelona, 2002); El Celler de Can Roca; and other 5 years spent at the Càtering Bulli where he met Ferran Adrià.
With a cultural baggage full of experiences, new knowledge, having participated in various gastronomic events, showcookings, presentations; having visited television studios of culinary programs, he was eager to realize his own project and he came back to the land where he grew up. After years of experience at the Resquitx Mollerussa restaurant, Castanyé family expands their horizons and acquired what is now known as La Boscana, on Bellvís road, 15 minutes far from Lleida. Despite the tendency to be a chef achieved at the Resquitx Restaurant, Joel Castanyé seeks to find his own space where creating, innovating and continuing to experience every day. In this sense, La Boscana becomes his pride and a benchmark in our land. At the beginning only banquets and celebrations were held; today there is also a gastronomic restaurant, prepared to host business meals, important celebrations, commitment, or to enjoy a special dinner in a unique environment that leaves nobody indifferent.
Joel Castanyé is the author of the avant-garde cuisine with traditional roots, always updated with the latest trends. He was part of the chefs team who created the first menu in 3D, presented in Holland and later in London only a few weeks ago. After this experience he admitted he would like to incorporate this technology in his future creations.
Would you like to live this experience at La Boscana?
Booking for La Boscana restaurant: 973 56 55 75 / firstname.lastname@example.org
Booking for feasts at La Boscana: 973 71 10 80 / email@example.com
La Boscana Communication